Pumpkin Pie Bread Pudding - cooking recipe

Ingredients

Pumpkin Pie Bread Pudding
2 cups half-and-half
15 ounces canned pumpkin (100% pure canned pumpkin)
1 cup dark brown sugar (plus 2 tablespoons listed below)
2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups day old bread, cut into 1 inch cubes
1/2 cup golden raisin
Caramel Sauce
1 1/4 cups dark brown sugar
1/2 cup unsalted butter
1/2 cup heavy cream
1 pinch salt

Preparation

Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer to buttered 11X17 baking dish. Let stand for 15 minutes. Bake in a 325 degree oven for about 40 minutes. Serve with your favorite caramel sauce or make your own with the recipe below.
Caramel Sauce: In a heavy saucepan, whisk sugar, salt and butter on medium heat until butter is melted and sugar is dissolved. Whisk in cream and stir until sauce is smooth, about 3 minutes .